anadama bread

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 cup cornmeal
• 2 tablespoons butter
• 1/2 cup molasses
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees f)
• 3 cups all-purpose flour, divided
• 1 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• place 1/2 cup water and cornmeal in a small saucepan. bring to a boil over medium heat, stirring occasionally. cook until mixture thickens; about 5 minutes. remove from heat and stir in the butter or margarine and molasses. let cool to lukewarm.
• in a small mixing bowl, dissolve yeast in 1/2 cup warm water. let sit until creamy; about 10 minutes.
• in a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. add 2 cups of the flour and the salt; mix well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• preheat oven to 375 degrees f (190 degrees c).
• deflate the dough and turn it out a lightly floured surface and form into a loaf. place the loaf in a lightly greased 9x5 inch loaf pan. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• bake at 375 degrees f (190 degrees c) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.